Shelly's Recipe

ITALIAN PORK STEW - Crock Pot

Category: Stews

1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1 tbsp minced garlic
2 1/2 lb. boneless pork shoulder roast or country-style ribs, cubed (1 1/2 inches)*
2 tbsp olive oil
1 (14.5-oz.) can diced tomatoes with roasted garlic
1/2 cup red wine
1 tsp fennel seeds
1/2 tsp dried orange peel
1/2 tsp crushed dried rosemary
1/4 tsp crushed red pepper
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup water
3 tbsp flour

Place red bell pepper, yellow bell pepper, onion and garlic in 3 1/2- to 6-quart slow cooker.

Pat pork dry with paper towels. Heat oil in large skillet over medium-heat until hot. Cook pork in batches 4 to 5 minutes or until browned, stirring occasionally. Place in slow cooker. Add tomatoes and wine to skillet; bring to a boil over medium heat, scraping up any browned bits from bottom of skillet.

Pour over pork. Add all remaining ingredients except water and flour to slow cooker. Cook, covered, on low heat 7 to 9 hours or until pork is fork-tender. In small bowl, whisk together water and flour. Whisk into liquid in slow cooker. Increase heat to high; cook 15 minutes or until thickened. Serves 6